BAY SCALLOPS WITH CHANTERELLES

By t1bishop

Scallops and chanterelles would
harmonize with a round, ripe Chardonnay.
Try the 1995 Meridian.

Ingredients

• 1/2 tablespoons unsalted butter
• 1/2 pound chanterelle mushrooms,
• trimmed, large ones quartered
• 1 tablespoon minced shallot
• Salt and freshly ground pepper
• 1/2 pound bay scallops
• 1 cup packed small spinach leaves
• 2 tablespoons diced plum tomato
• tablespoon minced fresh chives
• Steamed rice, for serving
• use white wine for extra juice

Preparation

Step 1

1. In a large nonreactive skillet,
melt the butter over moderate
heat. Add the chanterelles and
shallot and cook, stirring until wilted, about 3 minutes. Season with salt and pepper.
2. Add the scallops to the skillet
and cook until opaque, about 2
minutes. Add the spinach and stir
to wilt. Add the tomato and season
again. Sprinkle on the chives
and serve with rice.